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Lorraine Pascale’s cookies and cream fudge brownies

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Lorraine Pascale, star of BBC show Baking Made Easy, has a soft spot for brownies. ‘When I was eight, chocolate brownies were my life,’ she says. Try this clever cookies and cream mix for something different

That’s goodtoknow

You can substitute oreos for toasted walnuts, pecans or sprinkle the brownies with honeycomb.

Ingredients

165g (5 1/2oz) butter, plus extra for greasing
200g (7oz) dark chocolate, grated or finely chopped
3 eggs
2 egg yolks
Seeds of 1 vanilla pod or 2 tsp vanilla extract
165g (5 1/2oz) soft light
brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
Pinch of salt
154g pack of oreo biscuits, broken into quarters
Icing sugar, for dusting
20cm (8in) square baking tin

Method

Preheat the oven to 180°C (350°F), Gas Mark 6 with the middle shelf ready. Grease the baking tin, then line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate.
Leave to stand for a few minutes until the chocolate goes soft then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
Whisk the eggs, egg yolks and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides so as not to knock the air out.
Add the flour, cocoa powder, salt and a third of the oreos and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining oreos over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin. The top will sink and crack a little.
Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with icing sugar.

Taken from

Baking Made Easy

by Lorraine Pascale (Harper Collins, £18.99)

By Lorraine Pascale

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 26%
£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 10%
Less than £30 10%
I don’t know yet 6%
I’m not setting a budget 11%

Thanks, your vote has been counted!

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Cranberry and mincemeat filo tarts

Have you seen our recipe for sugar and spice cookies yet? They are the sweetest gingerbread men we’ve ever seen. You can loop some ribbon through the top and hang them from the tree as delicious decorations, or wrap them in cellophane, pop them in a gift box and you’ve got a lovely gift to give. You could also get the kids to help you decorate them and use them as presents for teachers or grandparents. They’re really easy to make, ready in just 1hr 20 minutes and using Tesco’s Finest ingredients will make sure you’ll end up with the tastiest biscuits in town! Enjoy. Nichola Palmer – Recipes Editor, goodtoknow

Fed up of traditional mince pies? Make this year’s festive finales more memorable with our fabulous cranberry and mincemeat tarts

Serves: 8
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

270g packet (6 sheets) filo pastry,defrosted if frozen
410g jar mincemeat
125g (4oz) fresh or frozen cranberries
2 tsp icing sugar
8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter

Filo pastry makes a much lighter case than the traditional pastry – perfect for those Christmas buffets or post-dinner nibbles

Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.
Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.

By Woman’s Weekly